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Mamaliga surprise

Mamaliga surprise

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Prepare polenta with water, a cup of milk and salt. The polenta is left to boil for at least 15 minutes.

After the polenta has boiled, turn it over on a plate.

Separately grease a higher form with butter and place a layer of polenta (half of the prepared polenta). On top put a generous layer of cheese and sausages cut into slices and hardened in a little lard.

On top of all this, another layer of polenta is placed.

Bake for 5 minutes in the oven to melt the cheese inside.

Meanwhile, fry in lard in which I fried the sausages slices of bacon (or kaizer).

After removing the form from the oven, place the slices of fried bacon on top.

You can put sour cream in the middle.

Good appetite!!

Did you miss the freshly fried trout with polenta and mujda? Today, the Rhine Trout Farm reopens

Chef Nina Rus is waiting for you today at 11.00 again at the Rhine Romuli Trout Farm where you can order freshly fried trout, with polenta and mujdei, but also many other goodies.

Dear ones, do you miss us and this wonderful sound of water? If so, then tomorrow you can visit us for & # 8230

Posted by Rin Pastravarie & Restaurant on Tuesday, June 2, 2020

"We open on June 3 at 11.00. I arranged the tables in such a way that they were 2 meters apart. It is true that we lost about 60 seats because we have large tables where 10-12 people sat. I don't know if those in a family can stay 10, but we'll find out. It will be 4 as the rules. We are glad that we can reopen and give work to the staff because we kept it very hard during this period at the trout farm. It is true that we had orders for home deliveries, but not enough to employ as many as 20 employees. Some of them went to Germany to pick asparagus & # 8211 have returned and are now in solitary confinement at home & # 8211 others have been technically unemployed. We will start again with 10 employees, half of those we worked with last year ", said Nina Rus.

If you go to the Rhine Trout Trout you will be surprised to find that prices have dropped.

"We have lowered the prices for trout. We hope to be able to continue like this, although the costs are much higher due to these disinfectants and the protective equipment that the staff has to work with. We decided to reduce the prices because we thought of our customers, to allow everyone to come and eat a trout with polenta and mujdei ", she said.

During the time she spent more time at home, chef Nina Rus worked on new recipes. For example, he made a trout pate.

"We have the trout pate, which is very popular, as well as the caviar salad. I bought a smoking cell worth 28,500 euros, a cell that I really wanted. I prepare three types of duet rolls, with salmon trout and our trout. I worked. I don't know if a day has passed that I won't go into the kitchen ", said Nina Rus.

The Rin Romuli trout farm will be open during the week until Saturday, including between 11.00 and 21.00, and on Sunday between 12.00 and 21.00.

Click! Bon appetit !, back at the fair

Me and my colleagues from Click! Good appetite! we go to the fair again. And this time we will be in the courtyard of the Academy of Agricultural Sciences in Bucharest, at the Fair dedicated to the Holy Emperors Constantine and Helen. "Fiesta" starts on May 21 and will continue on May 22. We will do cooking demonstrations and I will cook with two stars. On Saturday I will be helped by Laurette and on Sunday by Gianina Corondan. We will organize contests, but only the first five people registered will be able to participate. We will offer high-performance mixer prizes from Moulinex, as well as other surprise prizes. But let me also tell you the schedule of the two days.
10.30 & # 8211 Registration for the contest "Quickly prepare delicious bruschettas"
11.00 - Start of the contest
11.30 am - I will start making Diplomat Cake with chocolate
13.00 - Laurette cooks Mamaliga with me in layers with cheese and smoked sausages
10.30 - Registration for the contest "Invent your cake recipe"
11.00 & # 8211 Start of the contest
11.30 & # 8211 I will start preparing the apple and mint roll
13.00 - Gianina Corondan cooks cauliflower salad with yogurt with me
I look forward to all of you being with us! Also, in the fair you will find very healthy and tasty traditional products. Because a beautiful weather has been announced, it is worth taking a walk and visiting this fair.

How Long Does Polenta Boil?

Cover the dish with a lid but not airtight. But if you do not want to bother with so many calculations, keep in mind that when you choose to make polenta with 1 cup of cornstarch, it is recommended to put 3 4 cups of water. Now the polenta is cooked enough we can serve it immediately if we do not want to turn it over.

How to Make the Simplest Recipe

How To Make Mamaliga Overturned And Cut With Urban Flavors

How To Make Mamaliga Overturned And Cut With Urban Flavors

How To Make Mamaliga Overturned And Cut With Urban Flavors

How To Make Mamaliga Overturned And Cut With Urban Flavors

How to Make Polenta Scented Dishes

In order to follow the peasant procedure that involves cooking cornmeal for a while, even if we cook it on the stove, we need a kettle to make sure that the polenta does not stick.

While the polenta is boiling. With one hand, slowly pour the cornstarch into the boiling water while stirring with the other until the cornstarch is finished and the liquid begins to boil again. How to prepare the hasty polenta, heat the water in a kettle or pot until it boils. The basis of this recipe is cornmeal which is boiled in water in a ratio of 1 to 4 or if you want a softer polenta even 1 to 2. The lid is used to keep the microwave from getting dirty when the polenta is boiled.

As with rice, you can work with mug volumes as long as the proportions are preserved. Shake the kettle and immediately turn over on a plate. There is also instant corn that boils in seconds. Thus, in a normal or thinner pot, the cooking time is reduced, instead the work with the chewing gum increases just to avoid sticking.

It is the ideal time to pour it into polished forms in the oven. Cover the pot with the lid and simmer for at least another 15 minutes, during which time we will uncover the pot and stir vigorously three more times. Culinary tips recipe polenta recipe for the best polenta recipe for the best polenta polenta is one of the dishes considered traditional in our country. One cup of rice to 3 or 4 cups of water depending on the recipe.

1 2 min pour the rest of the corn and do not mix. How to make polenta. Add salt and butter. When it starts, it swallows after approx.

The polenta should be ready in 10 to 15 minutes. Malai depends on how vartoosa you want polenta 1 teaspoon salt put water to boil in a larger pot together with salt and butter. Remove and serve hot. Let's talk about Moldovan sauces with lots of cheese, eggs and butter sprinkled abundantly with sour cream or chisleag or who hasn't tasted or heard of the famous polenta in layers or tacos and swallows the Moldavian one with generous layers of polenta sausages fried sheep cheese and fresh eggs.

You will see the polenta thickening and coming off the edges of the pot. Put the polenta in the microwave for 5 minutes. Her name and the recipe she prepares have become known around the world, but not everyone knows how to prepare this dish. The polenta is a bit eye-catching, but a young housewife doesn't really know exactly how much corn to put in a certain amount of water.

When the water boils, pour the corn in the rain for about 1 3 and stir continuously. Then mix with a spoon and microwave again for another 5 minutes. Then polenta can be made in many ways.

Chili with meat

I present to you today a "culinary sin." A hot and extremely fragrant dish, famous in its own way, soothing and mature, full of sweet and fleshy roundness, strong and balanced, leaving behind the guilty satisfaction of a forbidden pleasure. Maybe a little unexpectedly, I put a dark chocolate cube as a final touch, a final kiss, strained into the Mexican-faced heat.
It has about 225 calories per 100 grams, which makes it an excusable culinary sin, if you do not forget moderation.

& # 8211 500 grams of minced beef
& # 8211 two onions
& # 8211 two garlic cloves
& # 8211 three bell peppers or kapia
& # 8211 a hot pepper
& # 8211 a small box of corn
& # 8211 400 grams of red beans
& # 8211 a small box of tomato cubes
& # 8211 500 ml of beef soup - can also be made from a cube of concentrate, but be of good quality
& # 8211 a teaspoon of cloves, one of cumin and one of hot paprika
& # 8211 a chocolate cube over 60% cocoa
From the beginning, I recommend you to adapt the sharpness, taste and powers of your lords, respectively the hot pepper and the amount of paprika.
Put the onion and garlic to harden over a suitable heat. Add the diced sweet pepper and leave together until the onion turns yellow.

Add the spices and hot pepper. Stir for two to three minutes and add the minced meat. Spoon it into small pieces and let it harden until all the liquid disappears and starts to stick.

Deglaze with beef broth and simmer for 10 minutes. Add the beans, corn and diced tomatoes and cook over medium heat for at least a quarter of an hour. Ideally in my opinion it is 45 minutes on low heat. It tastes like pepper, taking care of the salt, because the beef soup is quite salty.

As a final touch, add a large cube of dark chocolate. Serve with a cool air of cream and garnish of your choice: rice, nachos or tortillas.

She smiles hot from her plate, hot as the Mexican sun. Extremely natural requires a steamed beer under the long lashes. You can invite a few friends and it becomes a pleasant company for heated exclamations and laughter.
However, it can also be served with a pistol on an old wooden table. Instead of the traditional "be well", however, it needs a hotter one at the end:
See you, baby!


0.5 kg corn 1.5 L water salt a cube butter 100 g Telemea cheese 200 g sour cream

1. Boil water with a generous pinch of salt and cornstarch.
2. When the water boils well, pour the corn in the rain, little by little, and with the dominant hand, stir continuously from the moment you start adding the corn.
3. When the polenta starts to thicken, turn on low to medium and continue to stir constantly for another 8-9 minutes.
4. Add the butter and mix for another minute, or until the butter is completely melted and distributed.
5. Pour the polenta on a plate and, from place to place, stick a slice of Telemea cheese in it.
6. Leave the polenta covered for 5 minutes, then serve with sour cream.

How to make polenta: The recipe you can't go wrong with

The simplest recipe for preparing polenta, with which you can't go wrong, involves boiling water in a pot, recommended by cast iron, over medium heat. The proportion is one measure of corn, to 4 measures of water. Depending on how volatile you want it to be, the ratio can be from 1 to 3 to 1 to 5.

When the water is close to boiling, pour the cornmeal in the rain, stirring to prevent lumps. As the mixture hardens, you can use it to mix a wooden spoon.

The polenta is ready when it starts to bubble and the spoon is in the middle without holding it. You can turn it over on a wooden bottom, because it absorbs steam or in a bowl, if it is softer. As it cools, the polenta changes its consistency, becoming stronger. The cooking time of the polenta depends on the type of cornmeal used.

Mushrooms and Romanian cuisine

Mushrooms occupies an important place in Romanian kitchen, being considered a staple food during the Christmas fast and the Easter fast. Mushrooms are used successfully in all traditional Romanian dishes which are based minced meat. Stuffed peppers, sarmale and meatballs there are only a few dishes that can be cooked without meat, which is replaced by mushrooms. The taste of the dishes is delicious and the caloric content of these dishes is lower than that of meat dishes.

Our grandparents used to harvest wild mushrooms, wild mushrooms whose taste is distinct from that of growing mushrooms the aroma of forest mushrooms is very strong and the taste very intense. The period conducive to mushroom harvesting is autumn, the rains specific to the period being beneficial to their development. Many varieties of mushrooms grow in our forests, among the most appreciated being mushrooms, yellows and hawks. According to the traditional method, the mushrooms were scalded and preserved in brine throughout the winter or were dried and stored in cloth bags, to be hydrated in cold water before cooking.

Today it is no longer necessary to go to the forest to pick mushrooms, all varieties of local mushrooms and many other varieties of cultivated mushrooms can be easily found in hypermarkets. Among the most affordable types of mushrooms in terms of price are mushrooms white champignon, brown champingnon and pleurotus mushrooms. By buying from stores authorized to sell mushrooms we have the guarantee that they come from verified sources and we avoid unpleasant situations of food poisoning.

Mushrooms are a valuable food, rich in fiber, vitamin B2, minerals, antioxidants and protein mushrooms they contain 80% water and have a low caloric value and can be easily consumed in diets. Due to the fact that they do not contain sugar, mushrooms are also recommended in the diet of diabetics. Dishes cooked with mushrooms are consistent and immediately give the feeling of satiety. Mushrooms they are consistent, harder to digest and that is why it is recommended to combine them with easily digestible foods such as potatoes and salads and eat them in the first part of the day.

Mushrooms are very popular in Romanian cuisine, being eaten canned or fresh, as main dish or gasket. Nothing tastes better than one mushroom stew with mujdei and polenta, a portion of mushroom zacusca or a fluffy pilaf rich in fragrant and fleshy mushrooms. eat mushrooms whenever you have the opportunity and you will enjoy both their special taste and the benefit of the minerals and vitamins they contain.

Surprise polenta - Recipes



I could tell you a few words about the history of sarmales. Undoubtedly, I am aware that I risk disappointing many Romanians, who I think. sarmalele is an authentic Romanian dish.

Beef sarmales are from a family of stuffed vegetable dishes, common in the Balkans and surrounding regions, the Middle East, the Caucasus. Most of these, being areas where the Ottomans have left their mark in one way or another, throughout history.

Old recipes with stuffed grape leaves were both salty and sweet. Some of these recipes recommended figs as one of the ingredients. In modern times, the special taste of stuffed grape leaves varies depending on the location. This is largely due to variations in spices and cooking methods.

Both the Greeks and the Albanians, the Bulgarians and last but not least, the Croats and Turks believe that they are the inventors of sarmales. The name sarmale, common to Romanians and Croats, is similar to "sarmalaki" in Greek, "sarmi" in Bulgarian, or "sarma" in Turkish.

The Romanian word "sarma" is a loanword from the Turkish language (sarmak), where it means "to wrap, to wrap".

Sarmalele appeared in ancient India 2,000 years before Christ. Then they were taken over by the Persians, later arriving in Europe, through the Middle East. During Ottoman rule, they spread to the Balkans, the surrounding regions and the Caucasus.

Undoubtedly, over time, the sarmala recipe has been adapted, in every region of the world, according to local tastes and taboos, as well as in Romania, where sarmales are prepared with pork and cabbage leaves.


I consider that sarmales are some of the most widespread and common foods in the world, as the history of sarmales says the same thing.

For me there are a lot of memories related to sarmale. I remember that when I was 8-9 years old, when my mother made sarmale, it was a disaster in the house. Together with my older brother, my sister and my younger brother, I always helped my mother in creating the disaster, helping her to wrap the sarmale.

What the. I wanted to help her, and she leaves us! :)

We helped her in such a way that all the kitchen was full of rice grains, pieces of minced meat and greens. We children, scribbled on our clothes, on our noses, on our cheeks, full of composition through our hair and last but not least, sarmales of all divine forms, only in the form in which they should normally be, were not :) When we managed to pack one properly, we were the strongest on the planet, wrapped in sarmale. Packing the stuffed cabbage was like a playground for us.

Below he will reveal the development of the game called "de la sarmaua"!



  • Pork - 500 gr
  • Smoked pork neck - 200 gr
  • Beef - 300 gr
  • Sour cabbage - about - 2 kg
  • Rice - 150 - 200 gr
  • Parsley - 5 threads
  • Marar - 5 threads
  • Green onion - 5 strands
  • Onions - a piece
  • Red bell peppers - 2-3 pieces
  • Tomato juice - 100 ml
  • Oil - 30 ml
  • Chimion - a teaspoon
  • Bay leaves - 2–3 leaves
  • Turmeric (turmeric) - a teaspoon
  • thyme - 1 teaspoon
  • allspice - 1 teaspoon tip
  • peppercorns - 15 pieces


Wash the rice, proceeding as follows: place the rice in a bowl, add a tablespoon of coarse salt and cold water, mix well until the water becomes cloudy, then remove the water and repeat the procedure 2-3 more times. , but without salt. After the rice has been washed, it is left in cold water until it is used.

Only cabbage with thin leaves is good for sarmale. The small sarmales wrap only in the top of the very thin leaves, without thick ribs. Cabbage that is too sour or too salty is washed in 2-3 warm waters, both whole and chopped leaves.

The meat is passed through a mincer, together with onions, green onions (cleaned and washed), parsley and dill.

In the meat and greens composite, allspice, turmeric, cumin and thyme are incorporated.

Salt is NOT added, because smoked meat and cabbage contain enough salt.

Add 100 ml of water over the composition of meat, greens and spices.

Mix well until incorporated into the composition, so that it becomes fluffy and the rice has a liquid in which to boil, before the meat coagulates around it, otherwise the meat will no longer allow water from outside to enter the rice. , so that it increases its boiling volume and softens.

Place a cabbage leaf with the ribs up, add a tablespoon of the sarmale composition in the middle of each cabbage leaf, placed like a roll on the width of the leaf, so that at one end and the other of the composition to remain 2 cm of free leaf. Fold the top over the composition, then fold the sides and roll the cabbage sheet to the end, making sure that the sarmales are well compacted. The smaller they form, the better, the faster they run, the easier they are to enjoy.

After wrapping all the cabbage rolls, keep 2-3 whole cabbage leaves, and the remaining leaves are cut next to the middle rib, overlap several and roll, then cut thin, like noodles. Cut the peppers, julienne.

To boil the stuffed cabbage, use a 4-5 L pot to prevent them from catching fire during cooking.

Pour the oil into the pot, place half of the chopped cabbage in the bottom of the pot, and over the cabbage pour half of the tomato juice.

Place the formed sarmales in a circle, as close as possible, avoiding to leave free space between them.

Optionally, among the sarmale you can add pieces of fresh or smoked pork ribs, salted a little before, which, serving together with the sarmales, will give them a very pleasant taste. Also for aroma and taste, use 2-3 bay leaves and about 15 peppercorns.

After all the cabbage rolls have been arranged in a circle, place the rest of the chopped cabbage together with the julienned peppers on top of them, then add the other half of the tomato juice, over which a few whole cabbage leaves are arranged, covering whole cabbage rolls.

Place a heat-resistant plate over the sarmale, in order to avoid raising the sarmales to the surface, during boiling.

Pour enough boiling water to cover them, place the lid on the pot and let it boil over medium heat until it boils, then reduce the heat to low.

The cooking time of the sarmales differs, depending on the amount of sarmales.

But it is best to try a piece, to be sure that they have boiled.

In case of any surprise and the sarmales are not cooked well, add a little more boiled water and continue cooking until the sarmales are cooked.



  • Malay - 500 gr
  • chicken / beef stock (a more concentrated chicken / beef soup, resulting from boiling bones) - 1.5 L
  • parmesan race - 200 gr
  • butter - 100 gr
  • white pepper
  • salt to taste (if the soup has salt, no salt is added to the polenta)


Place the vegetable soup on the fire, and when it boils, add the malai in the rain. Season with white pepper to taste. Boil the corn on the heat for about 20 minutes, in the last phase add the butter.

Prepare a stretched tray, which is lined with baking paper and add the polenta in a uniform layer of about 1.5 cm, then leave to cool. After cooling, place in the refrigerator for 30 minutes.

Meanwhile, heat the oven, remove the polenta from the refrigerator, sprinkle the grated Parmesan cheese on top, put the tray in the oven and let the polenta bake until the Parmesan cheese has completely melted and made a reddish crust on top of the dish.

Allow the polenta to cool for 3-4 minutes, after which it can be sectioned in different shapes, according to preference.

The polenta is served as a garnish for sarmale, accompanied by sour cream.

Baked polenta with cheese and ham

I prepare polenta with cheese and ham 3-4 times a week. Both my husband and my children are crazy about this preparation. It tastes great and, in addition, the recipe is quite easy. Try it too!

• 1 cup corn flour, 500 gr sour cream
• 1 cup water, 400 gr ham
• 2 teaspoons lard, 1 onion
• 200 gr cheese, 1 tablespoon salt
• Ground black pepper (to taste)

Method of preparation:
We start by cutting the ham into small pieces. Peel an onion and cut it into large cubes or half rings. Break the feta cheese into small pieces with your hands. Preheat the oven to 100 degrees.

Put a kettle on the stove, over medium heat, and pour the sour cream diluted in a cup of water. When it starts to boil, add salt. Stir vigorously and add corn flour, little by little, so as not to form lumps.

Stir clockwise without stopping, until the polenta thickens, and drops of fat appear on the surface. Leave the polenta on the fire for another 25-30 minutes. The polenta is ready only when it peels easily from the walls of the vessel.

Cover the polenta and put it in the preheated oven for 5-10 minutes. Then we turn off the oven, but do not remove the polenta from the inside.

Put the lard in a hot pan. Fry the onion in lard (you can add a tablespoon of sunflower oil). Remove the polenta from the oven and place it on the plates. Sprinkle the greens on top, then add the fried onions, cheese and ham. This food must be served hot. Have fun with your loved ones and increase your cooking!

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.

Video: Mamaliga ciobaneasca ca la bunica la tara (May 2022).


  1. Ocnus

    What words ... the phenomenal, brilliant phrase

  2. Nickson

    there should not be here error?

  3. Bromleigh

    I am final, I am sorry, but you could not give little bit more information.

  4. Kaedee

    I'm sorry, this doesn't quite suit me. Maybe there are more options?

  5. Alhric

    A more options?

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